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Mango & Coconut Meatball Curry by Scrimpy Scottie

Prep time:
10 mins

Cooking time:
30 mins

Serves:
4 people

Customer rating

Absolutely love this idea of turning our Mango, Coconut & Lime Jumbo Dogs into delicious pork meatballs, perfect for an Asia-inspired coconut curry! Summer fusion food at it’s best! Thank you so much @scrimpy_scottie for devising and sharing this great recipe with us.

love this recipe? sHare your thoughts!
Mango & Coconut Meatball Curry by Scrimpy Scottie
Mango, Coconut & Lime Jumbo Dogs

ingredients

Simon Howie Mango Coconut and Lime Jumbo Dogs

4 tbsp sesame oil

1 large white onion

1 red chilli

1 tbsp ginger paste

1 tbsp garlic paste

Tin of Coconut Milk

1 chicken stock pot

1/2 tsp smoked paprika

2 tblsp soy sauce

1 tbsp fish sauce

1 fresh lime

Small handful of fresh coriander leaves

Serve with boiled rice and chopped spring onions.

Mango, Coconut & Lime Jumbo Dogs

Method

  1. Remove the skin from the Jumbo dogs, section up, and roll into 10-12 golfball-size meatballs.
  2. Heat 2 tbsp sesame oil in a frying pan and brown the meatballs all over for about 10 minutes, turning occasionally. Remove and set aside.
  3. Heat the rest of the sesame oil over a low heat and then soften the finely chopped white onion and the chopped fresh red chilli.
  4. Stir through the ginger and garlic pastes for 2 minutes.
  5. Pour in the tin of Coconut milk and melt in the chicken stock pot for 5 minutes.
  6. Add in smoked paprika, soy sauce, fish sauce, and squeeze the juice in from 1 fresh lime.
  7. Give a good stir so fully combined, and add back the meatballs. Sprinkle over the coriander leaves. Cook for 10 minutes.
  8. Serve with boiled rice or jasmine rice and chopped spring onion.

How to make Mango Curry

Visit Scrimpy Scottie's insta for this and more great meal ideas.
Mango & Coconut Meatball Curry by Scrimpy Scottie
Mango & Coconut Meatball Curry by Scrimpy Scottie
Mango & Coconut Meatball Curry by Scrimpy Scottie
Mango & Coconut Meatball Curry by Scrimpy Scottie

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Mango & Coconut Meatball Curry by Scrimpy Scottie

Absolutely love this idea of turning our Mango, Coconut & Lime Jumbo Dogs into delicious pork meatballs, perfect for an Asia-inspired coconut curry! Summer fusion food at it’s best! Thank you so much @scrimpy_scottie for devising and sharing this great recipe with us.

Prep time: 10 mins

Cooking time: 30 mins

Serves: 4

Mango & Coconut Meatball Curry by Scrimpy Scottie

ingredients

Simon Howie Mango Coconut and Lime Jumbo Dogs
4 tbsp sesame oil
1 large white onion
1 red chilli
1 tbsp ginger paste
1 tbsp garlic paste
Tin of Coconut Milk
1 chicken stock pot
1/2 tsp smoked paprika
2 tblsp soy sauce
1 tbsp fish sauce
1 fresh lime
Small handful of fresh coriander leaves

Serve with boiled rice and chopped spring onions.

Method

  1. Remove the skin from the Jumbo dogs, section up, and roll into 10-12 golfball-size meatballs.
  2. Heat 2 tbsp sesame oil in a frying pan and brown the meatballs all over for about 10 minutes, turning occasionally. Remove and set aside.
  3. Heat the rest of the sesame oil over a low heat and then soften the finely chopped white onion and the chopped fresh red chilli.
  4. Stir through the ginger and garlic pastes for 2 minutes.
  5. Pour in the tin of Coconut milk and melt in the chicken stock pot for 5 minutes.
  6. Add in smoked paprika, soy sauce, fish sauce, and squeeze the juice in from 1 fresh lime.
  7. Give a good stir so fully combined, and add back the meatballs. Sprinkle over the coriander leaves. Cook for 10 minutes.
  8. Serve with boiled rice or jasmine rice and chopped spring onion.
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